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Shepherd's Pie II

Source of Recipe


From "Cook it in Cast Iron" by America's Test Kitchen



List of Ingredients



• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
  
• Salt and pepper
  
• ½ cup milk
  
• 1 large egg
  
• 4 Tbsp unsalted butter, melted, plus 2 tablespoons unsalted butter
  
• 2 carrots, peeled and chopped
  
• 1 onion, chopped fine
  
• 1½ pounds 93 percent lean ground beef
  
• 2 Tbsp tomato paste
  
• 2 cloves garlic, minced
  
• 2 tsp minced fresh thyme or ½ tsp dried
  
• 2 Tbsp all-purpose flour
  
• 1½ cups chicken broth
  
• 2 tsp Worcestershire sauce
  
• 1 cup frozen peas
  






Instructions



1. Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 8 to 10 minutes.
   
   
2. Drain potatoes and return to now-empty saucepan. Using potato masher, mash potatoes until smooth. Whisk milk and egg together, then stir into potatoes along with 4 tablespoons melted butter, 1 teaspoon salt, and ½ teaspoon pepper; cover and set aside.
   
   
3. Heat 10-inch cast iron skillet over medium heat for 3 minutes. Melt remaining 2 tablespoons butter in skillet. Add carrots, onion, and ¾ teaspoon salt and cook until softened, about 5 minutes. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
   
   
4. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Slowly stir in broth and Worcestershire, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes. Off heat, stir in peas and season with salt and pepper to taste.
   
   
5. Adjust oven rack 5 inches from broiler element and heat broiler. Transfer potato mixture to 1-gallon zipper-lock bag and snip off one corner to create 1-inch opening. Pipe mixture in an even layer over filling. Smooth mixture with back of spoon, then use tines of fork to make ridges on surface. Place skillet in rimmed baking sheet and broil until topping is golden brown and crusty, 5 to 10 minutes. Let casserole cool for 10 minutes before serving.
   
   Serves 4 to 6